I have a question about the recipe "Richard Olney's Chicken Gratin" from Genius Recipes. If you used lemon zest for flavor would that eliminate the custard curdle?
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Kristen is the Creative Director of Food52
Hi Judy! I don't know that it would be a guarantee for every pan shape and every chicken, since there's still some acid from the wine and high heat, but others on the recipe thread have said they've consistently had unbroken custard by leaving out the lemon (see mustardwithmutton's comment).
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Well played. You deserve a cookie.
It's lean, it's mean, it's—here's the answer—steam!
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